Yogurt Carrot Bread

Yogurt Carrot Bread

1. Beat flaxseeds into flour, shred carrots, mix all the bread ingredients and knead until the dough is smooth (tear the old noodles)

2. Cover the kneaded dough with plastic wrap and ferment at room temperature to about twice the original dough, which takes about 1.5-2 hours

3. Exhaust the fermented dough, divide it into 60g/piece dough and relax for 15 minutes

4. Knead the dough into a strip, flatten it into a rectangle, and place it in the baking pan

5. The dough is placed in a warm and humid place for secondary fermentation to 1.5-2 times its size

6. In the middle of the oven 360°F/180°C, bake for about 20-25 minutes (note: different ovens are slightly different)